Archive for eco-friendly organic recipe
Meatless Monday with Barley and Porcini Risotto
Posted by: | CommentsHappy Meatless Monday! Do you enjoy risotto? Have you made it every way conceivable and are looking for something new and exciting? If so try this Barley and Porcini “Risotto”. This recipe comes courtesy of PBS’ Ciao Italia with Mary Ann Esposito. This is “not a true risotto, but a great substitute!”
Ingredients:
• 1/4 cup extra virgin olive oil
• 2 cups finely chopped leeks
• 2/3 pound (11 ounces) pearled barley
• 1/2 cup diced reconstituted porcini mushrooms (or 1 cup diced button mushrooms)
• 1/2 cup dry white wine
• 4 cups hot vegetable broth
• 3 tablespoons butter
• 1/2 cup grated Parmigiano Reggiano cheese
• 2 tablespoons minced fresh parsley
Instructions:
In a two quart heavy duty pot, heat the olive oil over medium high heat. Stir in the leeks and cook them until they wilt. Stir in the barley and cook to coat the barley in the oil; do not let it brown. Stir in the mushrooms and cook 1 minute. Add the wine and stir to allow most of it to evaporate. Start adding the broth a ladleful at a time and allow the barley to absorb the liquid before adding more. Cook until the barley is tender. Off the heat, stir in the butter and cheese. Add the parsley and serve hot.
Meatless Monday with Spaghetti Frittata
Posted by: | CommentsIs that bowl of extra pasta you boiled, taking up room in the fridge? If so, here is an unusual Meatless Monday dish that will use up those leftovers. If you don’t have any plain cooked pasta ready, just boil some. For those that don’t know what a frittata is, it’s an Italian version of an omelet (minus the stress inducing flip over). This is a quick and easy dish that comes from the kitchens of Martha Stewart’s Everyday Food magazine. This may sound unappealing but Martha rarely steers us wrong.
Ingredients:
• 2 large eggs
• 2 tablespoons milk
• 1/2 teaspoon coarse salt
• 1/8 teaspoon ground pepper
• 1 1/2 cups plain cooked spaghetti
• 1/2 cup shredded Jarlsberg cheese
• 1/4 cup thawed frozen peas
• 1 teaspoon olive oil
Directions:
Heat over to broiler. In a medium bowl, whisk together 2 large eggs, 2 tablespoons milk, 1/2 teaspoon coarse salt, and 1/8 teaspoon ground pepper. Mix in plain cooked spaghetti, shredded Jarlsberg cheese and thawed frozen peas. In a small (7-to 8-inch) broiler-proof nonstick skillet, heat 1 teaspoon olive oil over medium-low heat. Pour in spaghetti mixture; cook until top is almost set, 5 to 7 minutes. Transfer to broiler, placing pan 4 inches from heat source; cook until set, about 1 minute.
Meatless Monday Recipe – Pasta with Lentils and Arugula
Posted by: | CommentsSo it’s another Meatless Monday and, if you’re like us, you might be struggling with the familiar question “What’s for dinner”? Well here is another dish that is not only easy but you just might have everything you need (minus the arugula) in the house already. The chef’s at Everyday food have once again provided an easy meal that anyone, no matter your skill level in the kitchen can make. This is a delicious (and healthy) beginner meal that anyone can tackle.
Ingredients
• 2 tablespoons olive oil
• 2 large onions, halved and thinly sliced (4 cups)
• Coarse salt and ground pepper
• 12 ounces plum tomatoes, cored and diced (about 2 cups)
• 3/4 cup dry lentils, picked over and rinsed (to clean them up)
• 12 ounces orecchiette pasta**
• 1 bunch (8 ounces) arugula, stemmed and coarsely chopped
• 1/2 cup finely grated Parmesan cheese, plus more for serving (optional)
** If you are not already familiar with Orecchiette pasta, they are small ear-shaped pasta shells. If you don’t have it in the house or cannot find it in the local grocery store you can substitute it with fusilli or farfalle. Also,
Directions
Heat oil in a large skillet over medium-low heat. Add onions and 1/2 teaspoon salt; cover, and cook until onions wilt, about 20 minutes. Uncover; raise heat to medium. Cook while stirring often, until onions are dark brown – 20 to 25 minutes more. Add 1/4 cup water; stir to loosen any browned bits from pan. Stir in tomatoes; remove from heat. Meanwhile, in a medium saucepan, cover lentils with water by 1 inch. Bring to a simmer. Cover; cook until lentils are tender but still holding their shape – approximately 15 to 20 minutes. Drain; stir into onion mixture. Season with salt and pepper.
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